Creamy Garlic Chickpea Soup

why make this recipe

Creamy Garlic Chickpea Soup is a delightful choice for anyone looking to enjoy a warm and hearty meal. It’s vegan, making it suitable for a variety of diets. The combination of chickpeas and garlic gives this soup a rich flavor that warms you from the inside out. It’s perfect for chilly days or when you need a comforting dish to lift your spirits. Plus, it’s easy to make and packs plenty of nutrients!

how to make Creamy Garlic Chickpea Soup

Ingredients:

• 2 tablespoons olive oil (30 ml)
• 1 medium onion, chopped
• 6 garlic cloves, finely minced
• 2 cans chickpeas (15 oz each / about 3 cups or 500g), drained and rinsed
• 3 1/2 cups vegetable broth (825 ml)
• 1/2 teaspoon dried thyme (2–3 g)
• Salt and black pepper, to taste
• Juice of 1/2 lemon (optional)
• Chopped parsley or fresh herbs for garnish
• Extra virgin olive oil, for drizzling

Directions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for about 5 minutes until it becomes translucent.
3. Stir in the minced garlic and cook for another 1–2 minutes until it’s fragrant.
4. Add the drained and rinsed chickpeas, thyme, salt, and black pepper. Stir to coat the chickpeas in the garlicky oil.
5. Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat and let it simmer for 10–15 minutes.
6. Use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, leave some chickpeas whole.
7. If using, stir in the lemon juice. Taste and adjust the seasoning as needed.
8. Garnish with chopped parsley and a drizzle of olive oil before serving. Serve hot with crusty bread for a complete meal.

how to serve Creamy Garlic Chickpea Soup

This soup can be served on its own in bowls, or with a side of crusty bread for dipping. You can also pair it with a simple green salad for a light and healthy meal. Adding a sprinkle of fresh herbs on top not only enhances the flavor but also adds a nice touch to the presentation.

how to store Creamy Garlic Chickpea Soup

To store any leftover soup, let it cool completely and then transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, you can freeze the soup in freezer-safe containers. It will last for about 2-3 months in the freezer. Just remember to leave some space in the container, as the soup will expand when frozen.

tips to make Creamy Garlic Chickpea Soup

• If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches to blend it until smooth.
• To enhance the flavor, try adding spices like cumin or smoked paprika.
• For more texture, consider adding sautéed vegetables like spinach or kale just before serving.

variation

You can easily customize this soup by adding different vegetables or spices. For example, add diced carrots or celery for more depth. If you want a spicier kick, try throwing in some red pepper flakes.

FAQs

Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. You’ll need to soak and cook them separately before adding them to the soup.

Is this soup gluten-free?
Yes, all the ingredients in this soup are naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I make this soup in advance?
Absolutely! This soup keeps well, and the flavors often improve after sitting. Just store it in the fridge or freezer as mentioned above.

Creamy Garlic Chickpea Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Enjoy a warm and hearty vegan Creamy Garlic Chickpea Soup that’s perfect for chilly days.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 6 garlic cloves, finely minced
• 2 cans chickpeas (15 oz each, drained and rinsed)
• 3 1/2 cups vegetable broth
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• Juice of 1/2 lemon (optional)
• Chopped parsley or fresh herbs for garnish
• Extra virgin olive oil, for drizzling

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for about 5 minutes until translucent.
3. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
4. Add the drained and rinsed chickpeas, thyme, salt, and black pepper. Stir to coat.
5. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10–15 minutes.
6. Use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some chickpeas whole.
7. If using, stir in lemon juice and adjust seasoning as needed.
8. Garnish with chopped parsley and a drizzle of olive oil before serving.

Notes

For additional texture, consider adding sautéed vegetables like spinach or kale just before serving.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Vegan
• Diet: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 9g
• Protein: 14g
• Cholesterol: 0mg